Plant Power Salad

Lately this has been my go to salad.  Loaded with high quality plant protein and bustling with flavour, this simple salad is a massive game changer!  It can store in the fridge for up to 3 days so it's perfect for meal prepping as well.  If you own one, I suggest cooking legumes and quinoa before hand in a pressure cooker to destroy those bloat-causing lectins.  Give the beans and quinoa a chance to cool down to room temperature before mixing them in!

I used a mixture of black beans, pinto beans and soy beans for this salad but you can mix and match any combination of beans you have on hand. 

Serves 4

Ingredients:

  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup chopped parsley
  • Juice from 1 lime
  • 2 tbsp extra virgin olive oil
  • 3 cups cooked beans of choice
  • 1.5 cooked white or coloured quinoa
  • Salt to taste

Optional

  • 1 avocado – cubed

Method:

  1. Mix together chopped cucumber, peppers, cherry tomatoes, and parsley.
  2. Add lime juice and olive oil.
  3. Stir in beans and quinoa.
  4. Add salt to taste.
  5. Top with cubed avocado.

 

 

- Sherry Shaban

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